This fast take on chicken and chips is on the table in 35 minutes. Chicken schnitzel is fried to crispy perfection with parmesan cheese ad breadcrumbs…
- 600 g potatoes, peeled, cut into 1cm-thick chips
- 1 tbsp olive oil, plus extra for shallow frying
- Salt and pepper, to taste
- 2 x 300 g chicken breast fillets
- 1 cup dried breadcrumbs
- ½ cup finely grated Parmesan cheese
- 2 eggs, lightly beaten
- lemon wedges, to serve
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 3 cups shredded savoy cabbage (320g)
- 2 stalks celery, thinly sliced
- 3 spring onions, thinly sliced
- 1 carrot, peeled, shredded
- 2 tbsp fresh parsley, finely chopped
- Toss potatoes with oil in a medium bowl. Season. Place in a single layer on an oven tray lined with baking paper.
- Cook in a very hot oven (240C), tossing halfway through, for about 20 minutes, or until golden and crisp.
- Cut each fillet horizontally through the side for two thinner pieces per fillet.
- Combine breadcrumbs and parmesan in a shallow bowl. Season. One at a time, dip chicken into eggs, then coat in breadcrumb mixture, pressing on lightly.
- Heat enough oil to cover base of a large frying pan over a medium to high heat. Add chicken in two batches. Cook for about 2 to 3 minutes on each side, or until golden brown and cooked. Drain on absorbent kitchen paper.
- To make slaw, combine mayonnaise and juice in a large bowl. Add remaining ingredients. Toss well.
- Serve chicken with slaw, chips and lemon wedges.
Chicken can be crumbed a day ahead. Keep, loosely covered, in the fridge.
You can use chicken tenderloins or thigh fillets instead of breast fillets, if you prefer.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||8.3 g|
|Total carbohydrates||63.8 g|
|- Sugars||8.1 g|
|Dietary fibre||7.9 g|